Hi guys,
I know fermentation times has been discussed over and over again, but I haven't found any threads dealing with my particular situation. If this is a repeat, I apologize. I signed up specifically to ask this question.
Here's the short version of my situation: I have five gallons of fresh pressed, non-pasturized unfiltered cider from a local orchard with no preservatives currently brewing with two cans of apple juice concentrate (also no preservatives but citric and malic acid added) and White Labs WLP775 English Cider Yeast in a 6 gallon plastic bucket.
I plan on transferring to a 5 gallon glass carboy after about 4 weeks of "primary" fermentation for aging. Once I transfer from the bucket, I plan on immediately adding 5 more gallons of cider with two cans of concentrate into the bucket, using the same yeast. My set up and particular circumstances will require that batch to sit in "primary" fermentation for 5-7 weeks, before being transferred to a 6 gallon glass carboy for aging.
Here's my question: What adverse effects on taste will letting the "primary" sit on the lees for 4-7 weeks before being transferred for aging have? Can I mitigate any adverse effects by aging the cider for longer? I do plan on letting at least one of the batches age until the spring to get the malo-lactic fermentation.
Thanks for the help, and I look forward to your responses!
I know fermentation times has been discussed over and over again, but I haven't found any threads dealing with my particular situation. If this is a repeat, I apologize. I signed up specifically to ask this question.
Here's the short version of my situation: I have five gallons of fresh pressed, non-pasturized unfiltered cider from a local orchard with no preservatives currently brewing with two cans of apple juice concentrate (also no preservatives but citric and malic acid added) and White Labs WLP775 English Cider Yeast in a 6 gallon plastic bucket.
I plan on transferring to a 5 gallon glass carboy after about 4 weeks of "primary" fermentation for aging. Once I transfer from the bucket, I plan on immediately adding 5 more gallons of cider with two cans of concentrate into the bucket, using the same yeast. My set up and particular circumstances will require that batch to sit in "primary" fermentation for 5-7 weeks, before being transferred to a 6 gallon glass carboy for aging.
Here's my question: What adverse effects on taste will letting the "primary" sit on the lees for 4-7 weeks before being transferred for aging have? Can I mitigate any adverse effects by aging the cider for longer? I do plan on letting at least one of the batches age until the spring to get the malo-lactic fermentation.
Thanks for the help, and I look forward to your responses!
